Thai Green Curry Coconut Soup

Nourishing Kettle & Fire Bone Broth Lemongrass-Ginger bone broth makes a great base for a quick Whole30 compatible soup! Green curry paste adds delicious spice, and coconut milk adds creaminess. All your need to add is vegetables and any protein!

Whole30, Gluten-Free

Serves 2

Ingredients

½ Tablespoon avocado oil

¼ Cup finely diced yellow onion

2 Cloves garlic, minced

1 Medium carrot, peeled and diced

½ Tablespoon green curry paste

1-479g Carton Kettle & Fire Lemongrass-Ginger Bone Broth

1 Cup of coconut milk

1 Cup of shredded chicken breast or thighs

¼ Cup of sliced bamboo shoots

3-4 Sliced mushrooms

1 Cup of broccoli florets

1 Teaspoon fish sauce

2 Teaspoons coconut aminos

Juice of ½ lime

Fresh basil, for serving

Noodles, for serving (optional)

Directions

1. In a medium pot over medium heat, add the avocado oil. Add the onion and cook until soft and translucent — about 5 minutes. add the garlic, carrot, and green curry paste. Stir, until garlic is fragrant — about 30 seconds. Add the bone broth and coconut milk. Stir well, making sure the curry paste is completely broken up, and simmer until carrots have softened — about 5-7 minutes.

2. Add the shredded chicken, bamboo shoots, mushrooms, and broccoli florets. Cover and simmer until broccoli is tender, but not mushy — about 4 minutes. Season with fish sauce, coconut aminos, and lime. Serve hot with fresh basil and zucchini noodles.